Chocolate and ginger brownie cake

Chocolate and ginger brownie cake

  • serves 10
  • A little effort

A stupendous cake for tea, our chocolate brownie cake has chopped preserved ginger in the mix to give it an extra spice and a bit of a grown-up twist to really impress.

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Ingredients

  • butter 175g plus extra for the tin
  • dark chocolate 225g, chopped
  • golden caster sugar 200g
  • eggs 3
  • plain flour 75g
  • preserved ginger 50g, drained and chopped plus 2 tbsp of the syrup
  • double cream 300ml
  • cocoa for dusting

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20 cm cake tin. Put 175g of the chocolate along with the butter and sugar in a heavy-based pan and heat it gently until everything is melted, stirring occasionally. Leave to cool.

  • Step 2

    Whisk the egg yolks into the chocolate mixture, then fold in the flour, ginger and chopped chocolate. Whisk the egg whites until they form soft peaks, then gently fold into the chocolate mixture. Pour into the tin and cook for 35-40 minutes until a crust has formed on top. Leave to cool, then loosen from the edge of the tin with a knife and remove from the tin.

  • Step 3

    Whisk the cream and fold in the ginger syrup, spoon on top of the cake in big billowing piles and dust with cocoa if you like.

Nutritional Information

  • Kcals 555
  • Fat 39.9g
  • Carbs 47.3g
  • Fibre 0.9g
  • Protein 4.7g
  • Salt 0.43g
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